Warm Salad with Prosciutto, Poached Egg, and Goat Cheese
Salads • French
Description
Perfect poached eggs are made from very fresh eggs no older than 4 days. In other cases, it's better to add vinegar to the water to prevent the egg white from dispersing. Salt can be omitted, as prosciutto is usually salty enough on its own.
Ingredients
- Mixed salad greens 5 oz
- Prosciutto 0 oz
- Chicken Egg 1 piece
- Olive Oil 1 tablespoon
- Toasts 2 pieces
- Balsamic Vinegar ½ teaspoon
- Ground Black Pepper to taste
- Ocean salt to taste
- Vinegar essence 2 tablespoons
Step-by-Step Guide
Step 1
To prepare the poached egg, pour water into a saucepan to a depth of 2.5 cm, add a couple of tablespoons of vinegar, and heat until the first bubbles appear.
Step 2
Take the egg and carefully crack it into a prepared bowl.
Step 3
As soon as the water starts to boil and the first bubbles appear, pour the egg from the bowl into the saucepan. If the egg white sticks to the bottom of the saucepan, quickly lift it with a spatula.
Step 4
Let the egg cook for 3–4 minutes over low heat.
Step 5
Meanwhile, dry-fry the slices of prosciutto in a skillet. Place the prosciutto on the mixed salad greens (Corn, Radicchio, Frisée, and Romaine).
Step 6
Add olive oil and balsamic vinegar to the salad.
Step 7
In the skillet where the prosciutto was fried, place the slices of toast and lightly toast them. Flip the toasts and top them with pieces of goat cheese.
Step 8
Carefully remove the egg with a slotted spoon and place it on a plate covered with a paper towel to absorb the water.
Step 9
Place the egg and toasts with goat cheese on the salad greens.
Step 10
Add freshly ground black pepper.
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